Homemade Sago Biscuits

Four ingredients, no eggs, no flour, and you’ve got a batch of crisp little biscuits. That’s the appeal of this Sri Lankan teatime treat, which leans on sago, sugar, desiccated coconut, and breadcrumbs to do all the work.

The sago and breadcrumbs give the structure while the coconut brings a toasty, nutty sweetness that turns golden in the oven.

There’s a small trick to shaping them. You pack the pliable mixture into a two-inch ring set on a greased tray, press it flat and firm, then carefully lift the ring away so each biscuit holds a neat, even disk.

Pressing firmly is what matters most; loosely packed biscuits crumble, while compact ones bake into a clean, crunchy round.

They come out of the oven golden and snappy, just the thing alongside a cup of tea or coffee.

Kitchen Tips

• Press the mixture really firmly into the ring, or the biscuits won’t hold together.
• Keep the tops flat and level so they bake at an even rate.
• Pull them when golden brown; that color is your cue they’ve crisped through.
• Cool fully before lifting them off the tray, since they firm up as they sit.

Variations

• Toast the desiccated coconut first for a deeper, nuttier flavor.
• Add a pinch of cardamom or cinnamon to the mix.
• Press a single cashew or raisin into the center of each before baking.